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Portobello Mushroom French Dips

What you need: 

1 (2 ounce) box vegan mushroom and onion soup mix (2 packets)
7 cups water
1/2 cup Bragg's liquid aminos
1/4 cup red wine vinegar
6 cloves garlic, divided (5 minced and 1 smashed)
2 large portobello mushroom caps, sliced thinly
4 tablespoons vegan margarine, divided
1 medium red onion, sliced into thin rings
dash sea salt
1 baguette (I use one covered with poppyseeds, anise, and sesame seeds)

What you do: 

1. In a large stewing pot, combine the water and soup mix. Set on high to bring to a boil. Add the Bragg's, red wine vinegar, and 4 cloves minced garlic. Add the mushrooms slowly and allow to simmer on medium high, stiring frequently.
2. In a skillet, add 1 tablespoon margarine, onion, remaining garlic, and sea salt. Bring to temperature at medium-high and saute until carmely brown. While they are cooking, slice the baguette in half horizontally, and then vetically on a diagonal to achieve the sandwich size you desire.
3. Check the mushrooms in the simmer pot. If they are soft and pliable, reduce heat. If not, continue simmering. Once mushrooms reach desired consistency, strain them from the broth. (I use a large tea strainer) Preheat broiler. Place the mushrooms into the skillet with the onions and let rest over medium high to lightly brown the mushrooms.
4. Spread the remaining margarine over the vegan bread pieces, following with a rub from the smashed garlic clove. When lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. Broil the vegan bread in the oven.
5. Pour the broth into small bowls and place on plates. (This will allow the broth to cool to a palatable temperature.) When the vegan bread is completed, spread as much of the mushroom mixture over the bottom piece of vegan bread as you can. Immediately place the top piece on the sandwich. Serve with broth.
A salad would be a great side dish for this entree!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Great recipe, for the non-vegans, add a couple of slices of Swiss cheese. 

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This recipe was fabulous!

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I found these on fallingforyourself.wordpress.com, I'm making the transition ot veganism /(been vegetarian for 12 years) and great recipes like this one really help! Thanks, it was delicious...

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Great!! Used Bragg's with veggie broth for the stock. Turned out muy bueno.

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delicious,definitely have to make this again one day.

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A very good recipe. The au jus was spot on. My suggestions: double the mushrooms,  cut the onion/mushroom soup + water in half (so much broth went to waste), and cut the onion in half (it's a little heavy on the onions and I love onions).

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Since going Vegan, my husband has requested that I prepare this recipe every week. We love it!!! I had a hard time finding Shroom/Onion soup mix, bought someting close to it, but I am going to try again at a different store to find a different mix. Thanks for sharing:o)

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Since going Vegan, my husband has requested that I prepare this recipe every week. We love it!!! I had a hard time finding Shroom/Onion soup mix, bought someting close to it, but I am going to try again at a different store to find a different mix. Thanks for sharing:o)

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This is another family favorite and the first vegan dish I made for my carnivore fiancé, he has now decided to become vegan in our house for my kids and I who are all vegan. He loved it, the kids ages 5 and 2 loved it, and I loved it. Coworkers saw me eating leftovers and asked med
For the recipe. Yum!

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OMG this was good.  DH loved it too.  I had to make a few changes though...instead of mushroom and onion soup mix, I made my own with veggie broth, dried minced onion, and some mushroom powder.  And I can't get Bragg's, so I used soy sauce, and only used 1/4 cup.  I'm glad, because I think it would have been too salty if I'd used the full 1/2 cup. 

I used a whole 375g pack of portabello mushrooms, which made 3 big sandwiches, and I have a ton of au jus leftover.  So next time I would either double (or even triple) the mushrooms or halve the au jus.  I will definitely be making this again in the near future.

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